Added by Luke Campbell.Recipe by Fiona Smith, Cuisine Magazine. N.Z | | no comments | votes: 0 | score: 0
Lean trimmed pork is a healthy source of protein and vitamins including
zinc, and omega-3.
Trimmed cuts are readily available from butchers and supermarkets. Ask your
butchers to trim off the external fat, or alternatively trim your meat at
home - whatever you prefer. There are at least 15 different cuts available.
This week we are using pork fillet, which is a really versatile cut and
easily adaptable for this recipe. Try it with
"Ring Master" Viogner.
Ingredients - Prep Time 45mins + - Serves 6
For the fennel
3 medium (150g-200g each) fennel bulbs, trimmed and halved lengthwise
1⁄2 teaspoon salt
2 tablespoons olive oil
2 tablespoons lemon juice
1⁄4 teaspoon freshly ground black pepper
For the pork
800g free-range pork fillet
1⁄2 cup tart apple syrup**
1 tablespoon olive oil
1 tablespoon sweet smoked paprika
1⁄2 teaspoon salt
Preheat the oven to 190°C. Bring a large saucepan of water to the boil. Add
the fennel and salt and cook for 5 minutes. Drain thoroughly.
Combine the olive oil, lemon juice and pepper in a bowl and toss with the
fennel to coat. Place in an oven dish and roast for 30 minutes or until
tender and golden.
Place the pork fillet in a dish and pour the apple syrup over to coat well.
Cover and leave to marinate for 1 hour. Remove the pork, reserving the
Rub the olive oil over the pork. Heat an ovenproof frying pan to hot. Add
the pork and sear for 20 seconds on each side until brown.
Remove from the heat and sprinkle the pork all over with the paprika and
salt, and rub in using the back of a spoon or tongs. Pour the reserved
apple syrup over. Place the pork in the oven and roast for 10 minutes.
Remove from the oven, cover with foil and rest for 10 minutes.
Slice the pork and arrange on 6 warmed plates with a piece of fennel each
and drizzle with the pan juices.
** N.B Gusto Tart Apple Syrup is a N.Z Brand, intensely flavoured
because it is concentrated from a large quantity of apples